SLOW COOKER CHICKEN STEW
This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)
Provided by Julesong
Categories Stew
Time 5h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine first 14 ingredients in an electric slow cooker.
- Cover with lid and cook on high setting for 4 hours or until carrot is tender.
- Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
- Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
- Re-cover and cook on high-heat setting an 30 additional minutes.
- Serve with hot cooked rice.
- Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).
JAMAICAN BROWN STEW CHICKEN
I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.
Provided by Chef John
Time 14h
Yield 8
Number Of Ingredients 21
Steps:
- Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
- Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
- Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
- Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
- Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
- Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.8 g, Cholesterol 91.3 mg, Fat 20.2 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 1318.6 mg, Sugar 9.6 g
VIKING STEW
From Denmark ("Viking gryde") This stew was created by chef Dix in 1961, at restaurant "Viking Bøfhus" (Viking Steakhouse) in Århus, Denmark. The restaurant no longer exists, but the stew remains a classic among those who ever tried it. I found the recipe at http://www.wayne.dk and it seems (tastes) authentic. I took the liberty of translating it into English and modify it into 1) a smaller portion and 2) US/English measures. Don't be affraid of the whisky, however if you prefer or don't have it on hand, omit it. I don't really think there's a good alternative to tenderloin since the juiciness and tenderness of the meat is very important. Serve with oven roasted potatoes or rice, and garlic bread.
Provided by lars.randa
Categories Stew
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Brown butter in a Dutch oven or other thick bottomed roasting pan. Add the curry powder and brown it until fragrant.
- Add paprika powder and then the chopped onion.
- When the onion are almost tender/clear, add the flour and bake it while stirring thoroughly. It is importaint to bake the flour thoroughly or the gravy can end up tasting like flour.
- Add warm milk and bake it all until it thickens.
- Add tomato paste, garlic, heavy cream and salt and pepper, and mix well. Keep the sauce warm, but do NOT allow it to boil.
- Cut the tenderloins into stroganoff-like strips. Be sure the strips are cut crosswise! Tip: Split the tenderloin lenghwise one or two times, then cut crosswise into strips.
- In a frying pan, brown some additional butter and quickly brown the meat. Do NOT attempt to fry too much at a time! Overcrowding the pan and you risk boiling the meat instead of browning it. The meat need just be browned - no need to fully cook it.
- Add the browned meat to the warm sauce and let it sit for about 20 minutes to give flavor and finish cooking. Still, do NOT let it boil under any circumstances, but on the other hand it should be kept warm.
- Finally, stir in whiskey.
Nutrition Facts : Calories 435.1, Fat 31.2, SaturatedFat 17.7, Cholesterol 154.6, Sodium 211.8, Carbohydrate 11.7, Fiber 1.3, Sugar 1.5, Protein 27.2
MEDIEVAL CROCK POT VIKING STEW
This is Viking stew crockpot recipe fit for the fire on a cold winters night
Provided by Charlé Visser
Categories Dinner Main Course
Time 5h10m
Number Of Ingredients 8
Steps:
- Place all the ingredients together into the pot and mix it well.
- Cook it at low medium temperature for about 5 hours monitoring it every now and again adding water or stock if needed.
- Season with salt and pepper when done.
- You can also chop up some herbs(parsley, marjoram, dill)and add it in when done.
Nutrition Facts : ServingSize 400 g, Calories 1083.36 kcal, Carbohydrate 57.16 g, Protein 40.2 g, Fat 71.66 g, SaturatedFat 24.82 g, TransFat 0.61 g, Cholesterol 174 mg, Sodium 2453.28 mg, Fiber 6.9 g, Sugar 8.34 g
VIKING CHIKEN STEW - MY TAKE
I read the chicken Stew recipe in The Viking Cookbook by Tom-Bloch-Nakkerud, I liked the ingredients, but it just seemed a bit simple, so I did it my way..I added some ingredients and used a technique I saw Guy Fieri use on TV to make and thicken the gravy.
Provided by Ohmikeghod
Categories One Dish Meal
Time 22h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Chop the onion into small bits.
- Slice the leek into rings. Place in a bowl, Wash and drain.
- Wash, then slice the carrot into 1/4" slices.
- Peel the Swede. cut into 1" cubes.
- Cut up bacon into small bits (slice strips in three lengthwise, and then into 1/2" chunks).
- Peheat oven to 350 degrees F.
- Place chicken pieces into roasting pan. Sprinkle turkey rub on both sides of each piece.
- Bake chicken for 45 minutes, until the skin id browned.
- Meanwhile --
- In a large deep frying pan, cook the bacon over low heat until bacon bits are crisp and all oil is rendered out. Remove bacon bits and reserve.
- Raise the temperature to medium, and caramelize onions until they are just turning yellow.
- Use a bit of salt and pepper on the onion mixture. Add in the Thyme. Stir until the sices are spread out.
- Add the leek. keep stirring until the leek is soft.
- Add in the carrots and Swede. A bit more salt & Pepper, and keep stirring,,,.
- DING! (A Sousa march starts up to tell you that the chicken is golden crisp and ready to be removed from the oven).
- The baking dish has chicken drippings in it. Remove the chicken and reserve. Add chicken drippings to the onion mixture. Don't clean the baking dish now, since you'll be using it shortly.
- Add the butter to the vegetable mixture. stir until it's all melted.
- Sprinkle the flour over the vegetable mixture, and stir over high heat until all the flour is absorbed by the oils and starts turning a bit brown. Add back the reserved bacon bits now.
- De-glaze the pan with half the ale. Stir a bit to ensure that the flour hasn't made lumps.
- Add in the rest of the ale. heat until the mixture starts boiling.
- Turn off heat and pour vegetables into the baking pan.
- Take the chicken pieces and place them into the vegetables. Top with the mushrooms.
- Place into the oven and cook the vegetable/chicken stew for another 45 minutes at 350 degrees F.
- Serve. Enjoy. Don't forget to turn off the oven like I do.
Nutrition Facts : Calories 786.7, Fat 51.2, SaturatedFat 17.1, Cholesterol 203.2, Sodium 442.8, Carbohydrate 24.9, Fiber 4.7, Sugar 9.8, Protein 50.1
CHICKEN STEW RECIPE
Make double portions of this traditional casserole with parsnip, carrot and leek so you can freeze a batch
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oil in your largest pan - an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs.
- Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, then cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender. (Cool and freeze any extra portions, and use within 2 months - thaw at room temperature, then reheat in a pan until bubbling.) Serve with mash and peas, if you like.
Nutrition Facts : Calories 445 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
CAZUELA- CHILEAN CHICKEN STEW
This is another variation of Cazuela, a simple chicken stew my bf remembers having when he lived in Chile for a couple years. We'll try it when it's soup weather. I found this on another website. The person who posted it there says it's from the Bountiful Harvest Cookbook.
Provided by darthlaurie
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup kettle or Dutch oven, place chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
- Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
- Serve over rice in a shallow soup bowl; pass hot pepper sauce, salt, pepper and cilantro or parsley.
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